As I have said before, we menu plan each week. This helps us to stick to our budget and also not waste food. If we know exactly what we are making, then we know exactly what we need to buy. We definitely have room for improvement with our planning. We are notorious for just putting ‘eggs’ for breakfast and ‘salad’ for lunch, which really doesn’t help sometimes. While we can manage to get creative with breakfasts on the fly, lunches are a struggle. We both used to enjoy fresh buns, with sandwich meat piled high but now that isn’t a lunch time option for us. What does one eat for lunch if you don’t eat grains?

The answer we fall back onto is salad. While this is good and we have become very creative with salads at times, sometimes you just want something else. This fall and winter, we got into a bit of a soup kick which helps for lunches. I discovered that I am pretty darn good at throwing together a soup from scratch.

This week our menu planning included a soup. It was going to be chicken with leftovers from our whole chicken but since we had company we didn’t have the meat to make chicken soup. We also had an abundance of zucchini we needed to use up. Why not combine this zucchini with our now chicken-less soup!

20130418-150630.jpgTom’s aunt said a great way to use zucchini is in soup so it seemed like a great idea. Based on what she said I came up with a rough recipe….with no accurate measurements…sorry.

Ingredients

  • 1 TBS olive oil
  • 1 large zucchini, chopped
  • 1/2 medium cooking onion
  • 3 gloves of garlic, chopped
  • 4 cups of broth (I used chicken)
  • ground ginger
  • salt and pepper to taste

1. Heat up olive oil in a pan over medium heat.

2. Once it has heated, add onion and garlic and saute for a couple of minutes and then add zucchini. Cook until zucchini is soft.

3. While veggies are cooking, heat broth in a large pot. Add veggies (when cooked) to the broth and bring to a boil.

4. After boiling soup for about 10 minutes, remove from heat. I used an immersion blender to puree the soup but you could also use a food processor, bullet, etc. Just make sure to avoid splashes if it is still hot! I didn’t entirely puree ours and left a few zucchini chunks. I then added some ground ginger and salt and pepper to taste.

Tom and I really enjoyed this soup but our little man did not. I think for him it was not thick enough and not nearly enough meat! That kid loves all meat!

If you try this recipe out let us know how it goes or what changes/additions you made!

-Katie

 

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